Pumpkin Coffee Cake
This moist and tender Pumpkin Coffee Cake combines the rich flavors of pumpkin puree and warm fall spices with a buttery, crumbly streusel topping. Perfect for breakfast, brunch, or a cozy afternoon coffee break, it’s a seasonal favorite that’s easy to make and sure to impress.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- 8x8 or 9x9-inch baking pan
- Cooling rack
- Pastry cutter or fork (for streusel)
Ingredients
For the Cake:
- 1¾ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree (canned or fresh)
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk (or plant-based milk)
For the Streusel Topping:
- ½ cup packed brown sugar
- ⅓ cup all-purpose flour
- 4 tablespoons cold unsalted butter, cubed
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 or 9x9 inch baking pan.
- Prepare streusel: In a small bowl, combine brown sugar, flour, and cold butter. Use a pastry cutter or fingers to blend until crumbly. Stir in nuts if using. Set aside.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices together.
- In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
- Beat in eggs one at a time, then stir in pumpkin puree and vanilla.
- Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix gently until combined—do not overmix.
- Pour batter into prepared pan and spread evenly. Sprinkle streusel topping evenly over batter.
- Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan on a wire rack for 20 minutes before slicing and serving.
Notes
- For a denser texture, substitute up to half the flour with whole wheat flour.
- Use canned pumpkin puree for consistency, or fresh puree that's been cooked and drained.
- For dairy-free, substitute butter and milk with plant-based alternatives.
- Adjust spices according to taste; increase cinnamon for warmth or reduce cloves if preferred milder.
- Store leftovers covered at room temperature for up to 3 days or freeze for up to 3 months.
- Add-ins like chocolate chips or dried cranberries can be folded into the batter for variety.